Best 5 Slow Cooker Beef Short Ribs Recipes
Indulge in the rich flavors of fall-off-the-bone slow cooker beef short ribs, a culinary masterpiece that combines the essence of comfort food with elegant dining. These tender and succulent short ribs are braised in a symphony of aromatic herbs, spices, and a robust sauce, creating a dish that's perfect for special occasions or a cozy night in. With minimal effort and the magic of your slow cooker, you'll have a feast fit for royalty, leaving your taste buds tantalized and your kitchen filled with an irresistible aroma.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW-COOKER BEEF SHORT RIBS
You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!
Provided by MizzNezz
Categories Sauces
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put flour, salt and pepper in a bag.
- Add ribs and shake to coat.
- Brown ribs in butter in a lg skillet.
- Put in slow cooker.
- In same skillet, combine remaining ingredients.
- Bring to a boil, stirring.
- Pour over ribs.
- Cover and cook on low for 9 hours.
MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS
These short ribs were born to braise, and fortunately, that's what the slow cooker does best! Get your Asian flavor fix with this yummy, filling short rib rice bowl.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20h45m
Yield 8
Number Of Ingredients 18
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months.
- Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months.
- Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed.
- Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours.
- Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain.
- Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
- Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 18 g, TransFat 0 g
CURRIED BEEF SHORT RIBS (SLOW COOKER)
Now you can have an intensely-flavored exotic meal on the table with very little effort! The lime zest and lime juices brighten the rich flavors, too.
Provided by JackieOhNo
Categories Curries
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.
- Add shallots, garlic, and ginger to skillet; saute 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW for 6 hours.
- Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl; stopping before fat layer reaches opening; discard fat.
- Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.
- Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.
MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS RECIPE - (4.5/5)
Provided by รก-4084
Number Of Ingredients 20
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months. 2 Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months. 3 Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed. 4 Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours. 5 Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain. 6 Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid. 7 Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.
SLOW COOKER BEEF SHORT RIBS
Super tender short ribs with a great A jus
Provided by barbara lentz
Categories Beef
Time 10h5m
Number Of Ingredients 6
Steps:
- 1. Season the ribs with salt and pepper. Place some oil in a frying pan and get it hot. Sear the ribs on all sides then add them to the slow cooker.
- 2. Add remaining ingredients and cook on low 8 to 10 hours.
Tips:
- Choosing the Right Short Ribs: Opt for short ribs that are well-marbled with fat for maximum flavor and tenderness.
- Seasoning the Short Ribs: Don't skimp on the seasoning! Generously coat the ribs with a flavorful blend of spices and herbs for a rich and savory taste.
- Browning the Short Ribs: While not always necessary, browning the short ribs prior to slow cooking adds a delicious depth of flavor and color.
- Choosing the Right Cooking Liquid: Whether it's red wine, broth, or a combination, select a liquid that complements the flavor profile of the short ribs.
- Adding Vegetables: Feel free to add vegetables like carrots, celery, and onions to the slow cooker for a wholesome and nutritious meal.
- Cooking Time: Be patient and allow the short ribs to cook on low heat for at least 8 hours, or until the meat falls off the bone.
- Testing for Doneness: Use a fork or toothpick to check the tenderness of the short ribs. The meat should easily shred when done.
- Serving Suggestions: Serve the fall-off-the-bone short ribs with mashed potatoes, roasted vegetables, or a side of your choice.
Conclusion:
Slow-cooker beef short ribs are an effortless and flavorful dish that is perfect for busy home cooks. With just a few simple steps and minimal effort, you can create a restaurant-quality meal that your family and friends will love. So, gather your ingredients, set your slow cooker, and let the magic happen. Enjoy tender, juicy, and incredibly delicious slow-cooker beef short ribs that will satisfy your cravings and leave you wanting more.
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